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Potato Gateau Recipe

How to make Potato Gateau or Potato Pie with a Venetian twist

This potato gateau reveals a filling of gooey cheese and savory meat. Topped with some breadcrumbs, it is a hearty meal.
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Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 1 hour 25 minutes
Course: Appetizer, Main Course
Cuisine: Italian
Keyword: Asiago cheese, Gato', Parmesan, Potato Pie, Smoked Scamorza, Soppressa
Difficulty: Moderate
Servings: 6
Calories: 477kcal

Ingredients

For the potato pie layers

  • 2⅛ pound potatoes
  • 2/3 cup parmesan shredded
  • ½ cup butter cubed
  • 2 eggs white (see notes)
  • 3 eggs yolk (see notes)
  • 2 tsp nutmeg
  • 1 handful rock salt

For the filling

  • ⅓ cup scamorza smoked sliced
  • ⅙ pound soppressa sliced (see notes)
  • 1 cup asiago cubed (see notes)

For the crusty topping

  • 4 tbsp breadcrumbs
US Customary - Metric

Instructions

For the potato layers

  • Start by boing the potatoes in salted water for around 30 minutes.
  • Once the potatoes are cooked, peel them and mash them inside a bowl.
  • Add the butter, the nutmeg, the parmesan, 3 eggs yolks and 2 eggs white, whipped.
  • Mix all the ingredients until uniform. This "dough" will be your base and your top layer.
  • Take a baking dish, cover it with baking paper and spread the first layer.

For the filling

  • Add the slices of smoked scamorza.
  • Add the slices of soppressa.
  • Finish with the cubes of Asiago.
  • Top the filling with the remaining potato dough.

For the topping

  • Sprinkle 4 tablespoons of breadcrumbs on top and bake it at 350°F (180°C) for 30-40 minutes until the top is crusty and golden brown.

Notes

  • You can increase the number of eggs by 2 yolks, in case you would like a more firm consistency to the pie. I think that 3 eggs and 2 eggs white it is just perfect.
  • To whip the whites, I recommend starting whipping at the minimum speed and then increasing it little by little to the maximum. It will incorporate more air as the eggs are whipping, making them firm.
  • You can sub smoked scamorza with smoked mozzarella or provolone.
  • The soppressa, which is a  typical regional product of the Veneto region, can be substituted with  salami or cooked ham.
  • For the Asiago, also a region Venetian product, you can use instead mozzarella.

Nutrition

Calories: 477kcal | Carbohydrates: 35g | Protein: 19g | Fat: 30g | Sodium: 988mg | Potassium: 773mg | Fiber: 4g | Sugar: 2g | Vitamin A: 754IU | Vitamin C: 32mg | Calcium: 420mg | Iron: 2mg
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